I unequivocally associate this autumn season with chestnuts. Every year, we used to go to my grandmother’s to collect edible chestnuts. And this small plate, which I love to use for serving, also reminds me of my grandmother. The cake was a great success at home. I must say that mixing chestnut puree into a cream cake was truly a great idea.

Instructions:

Whisk the chestnut puree and add 2 sour creams to it. Mix the other 2 sour creams with vanilla sugar. Let the gelatin swell for 10 minutes with 4 tablespoons of water, then heat and melt it. Add half of the gelatin to the chestnut-cream mixture and the other half to the cream mixture. Place ladyfingers at the bottom of the cake tin and layer with the cream mixture. Then, place ladyfingers again and layer with the chestnut-cream mixture. Let it set in the refrigerator for at least 2 hours.